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Creamy Confetti Succotash

An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.

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 (2) 1 Reviews
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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 5

Ingredients

1
tablespoon butter or margarine
1
small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2
medium green onions, sliced (2 tablespoons)
2
cups fresh or frozen whole kernel corn
1
cup frozen baby lima beans
1/4
cup half-and-half
2
tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • 2 Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

EXPERT TIPS

Expert Tips

Add a festive, fall harvest look to your Thanksgiving dinner by using colorful seasonal vegetables and fruits, such as yellow and orange bell peppers.

Cook the lima beans until just tender. If overcooked, the skins can shrivel.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
160 mg
160 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
4 g
4 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
28%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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